Thoughts of spring go hand in hand with chives. The salty, flaky biscuit is a perfect canvas for the tangy onion flavor. Easy to turn into ham and cheese sandwiches.
By Abby Himes
Signs of spring are popping up we’re coaxed outside by the sunshine and warm air, finding reasons to linger in the gardens, take a walk or just find a sunny spot to sit and enjoy it. The salty, flaky biscuit is a perfect canvas for the tangy onion flavor. I have big plans for ham and cheese sandwiches using these!
- 2 cups flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 Tablespoon Baking Powder
- ¼ cup chopped fresh chives
- 1 stick cold butter, cubed
- ¾ cup + 1 Tablespoon milk
- Parchment paper
- Preheat oven to 425 degrees F.
- In a bowl, mix together the flour, sugar, salt, baking powder, and chives.
- Cut in the butter using a pastry blender until the mixture resembles coarse pea-sized crumbs.
- Create a little well in the middle, add milk a little at a time, alternating mixing and pouring.
- Knead the dough lightly with your hands until it just comes together.
- On a floured surface, roll out the dough to about 1 inch- 1½inch thickness (bigger is better!).
- Cut biscuits out into circles.
- Line a baking sheet with parchment paper, or grease a skillet. Place the biscuits on the pan and bake for 12 minutes or until golden brown and puffed.